Easy Peanut Noodles are delicious in bowls or lettuce wraps for a simple weeknight dinner or packed lunch. A healthy, vegan meal!

Author: Jeanine Donofrio

Ingredients

Peanut sauce:

¼ cup creamy, natural peanut butter

1½ tablespoons sesame oil

1 teaspoon soy sauce or tamari, more to taste

1½ teaspoons rice vinegar or fresh lime juice, more to taste

½ teaspoon freshly grated ginger

½ to 1 teaspoon sriracha

Water, to thin, if necessary

Noodles & veggies:

1 (8-ounce) package soba noodles (or pasta, or rice noodles)

Shiitake mushrooms

Eggplant

Red peppers

Chopped scallions

Sesame seeds

Crushed peanuts

Instructions

In a small bowl, mix together the ingredients for your peanut sauce. Taste and adjust seasonings, add more tamari if it's not salty enough, add more rice vinegar or lime juice for more tang.

Cook noodles until al dente.

Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce if you wish.

Toss noodles with as much of the peanut sauce as you like. Add veggies and season to taste.

Top with sesame seeds and crushed peanuts. Serve warm or cold.

Notes

Sub in whatever veggies you like.

Store extra peanut sauce in the fridge for up to a week.

Recipe by Love and Lemons at https://www.loveandlemons.com/easy-peanut-noodles/